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Baked Tahini Tempeh Stir-fry

Cook Time 30 minutes
Marinating Time 2 hours
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 1 block tempeh (I used Impulse Tempeh's Original, 200g packet)
  • 2 tbsp tahini
  • 1 tbsp tamari
  • 2 tbsp maple syrup
  • 1/2 lemon (juice)
  • 1 stir-fry vegetable mix
  • 1/2 cup broccoli
  • 1/2 cup green beans
  • 2 carrots
  • 1 handful cavolo nero kale
  • 1 tbsp sesame seeds

Instructions

  1. Mix up the sauce combining the tahini, tamari, maple syrup,and lemon juice. Taste and adjust according to your personal preferences.

  2. Chop the tempeh into bite-sized pieces and add to a mixing bowl, coating every piece in the sauce. Leave to marinate for at least two hours, or overnight.
  3. After marinating, place the tempeh on a baking tray and bake for 30mins at 175C/350F. Flip halfway at around 15mins, and take out when golden brown.
  4. Halfway through start cooking your stir-fry. Add all chopped vegetables into a heated wok (everything minus the kale), along with any leftover sauce from the tempeh marinade. Add additional tamari and tahini as needed, or any other sauce/flavourings you desire.

  5. A few minutes before the tempeh is due to finish, add kale on top and cook until it turns bright green.

  6. Serve the veggies and tempeh in a bowl, and sprinkle with sesame seeds.
  7. Enjoy!